Swede, kale and ditaloni broth with pistachio pistou

Swede, kale and ditaloni broth with pistachio pistou

A pistachio, parsley and lemon pistou adds a verdant vibrancy to this one-pot pasta soup. It’s hearty yet light, and all things comforting.

Swede, kale and ditaloni broth with pistachio pistou

Browse more easy vegan recipes.

  • Serves icon Serves 4
  • Time icon Prep time 15 min . Cook time 30 min

A pistachio, parsley and lemon pistou adds a verdant vibrancy to this one-pot pasta soup. It’s hearty yet light, and all things comforting.

Browse more easy vegan recipes.

Before you start

Make ahead The soup freezes well, and you can also freeze the pistou in portions using an ice cube tray, making this a great batch-cook recipe.

Don’t waste it The soup freezes well, and you can also freeze the pistou in portions using an ice cube tray, making this a great batch-cook recipe.

Before you start

Make ahead The soup freezes well, and you can also freeze the pistou in portions using an ice cube tray, making this a great batch-cook recipe.

Don’t waste it The soup freezes well, and you can also freeze the pistou in portions using an ice cube tray, making this a great batch-cook recipe.

Ingredients

  • 4 tbsp extra-virgin olive oil, plus extra to drizzle
  • 2 banana (echalion) shallots, sliced
  • 3 garlic cloves, finely grated
  • 1 swede (about 550g), peeled and cut into 1.5cm cubes
  • 150g kale, leaves stripped, stems finely chopped
  • 2 litres vegetable stock
  • 1 bay leaf
  • 40g raw shelled  pistachios
  • 20g parsley, chopped
  • Finely grated zest and juice 1 lemon
  • 200g ditaloni or similar dried pasta
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Method

  1. Heat 1 tbsp oil in a large saucepan or stock pot. Add the shallots with a pinch of salt and cook gently, over a medium heat, for 4 minutes until softening. Add 1 grated garlic clove, the swede and the kale stems. Cook, stirring, for a few minutes, then add the stock and bay. Bring to the boil, then simmer gently for 20 minutes.
  2. Meanwhile, make the pistou. Toast the nuts in a dry pan until they smell fragrant, then set aside to cool. Put the parsley, lemon zest and half the juice, 3 tbsp oil, plus a good pinch of salt and pepper in a small blender or food processor. Roughly chop the toasted nuts and add these too. Whizz to a coarse paste.
  3. Add the pasta to the pan of soup and cook for about the time on the pack instructions, adding the kale leaves for the final 3 minutes. Season the soup to taste, squeezing in the remaining lemon juice. Serve the soup topped with a spoonful of the pistou and a drizzle of oil.

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Recipe By:

Emily Gussin
Food producer and sustainability lead, delicious.

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